Pork Taquitos

5 from 3 votes

Pork Taquitos stuffed with honey-chipotle BBQ pulled pork and sharp Cheddar, then crisped to perfection in a pan—flavor-packed and delicious!

Prep Time20

Cook Time8

Total Time8 20

Course: Appetizer, Dinner

Cuisine: American, Mexican

Keyword: Pork Taquitos

Servings: servings

Author: Chelsea Lords

Cost: $15.12

Equipment

Crock-Pot
Large pan nonstick
Blender or food processor

Ingredients

Pork

2 medium yellow onions thinly sliced
1 cup chicken broth
5 to 6 pounds bone-in pork roast butt/shoulder, often labeled as pork shoulder butt blade roast
2 tablespoons light brown sugar firmly packed
1 tablespoon chili powder McCormick recommended to avoid overly spicy chili powder
1 tablespoon salt
1/2 teaspoon pepper
1 teaspoon ground cumin
1/16 teaspoon ground cinnamon
2 teaspoons minced garlic

Chipotle Honey BBQ Sauce

1 cup ketchup I recommend Heinz
1/2 cup light brown sugar lightly packed
2/3 cup + 1 tablespoon honey
2 tablespoons canned chipotle chilies in adobo scale up or down to personal heat preference!
1-1/2 tablespoons apple cider vinegar
2 teaspoons Worcestershire sauce
1 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon pepper

Other Ingredients

Thin corn tortillas or flour tortillas, see note 1
Cooking spray
Freshly shredded sharp Cheddar cheese
Serving suggestions optional, see note 2

US - Metric

Instructions

Thinly slice onions after removing peels. Generously spray the Crock-Pot with cooking spray and add sliced onions in an even layer along the bottom. Add garlic. Pour in chicken broth. Remove pork packaging and dab pork all over to dry with paper towels.
Combine brown sugar, chili powder, salt, cumin, and cinnamon in a small bowl. Stir and rub evenly into and all over the pork. Place the pork in the slow cooker on the onions (place the fat cap on the pork facing up on top).
Cover and cook for 7–10 hours on low or until meat shreds easily. (I don’t recommend cooking on high.) For a 5.5-pound roast, it usually takes 9 hours in my Crock-Pot. Once tender, remove the fat cap on pork (it should pull off easily) and pull out and discard the bone. Transfer pork from the Crock-Pot into a large bowl and shred with two forks. (Enjoy the onions if desired, discarding all the other liquids in the crockpot.)
Combine all Chipotle Honey BBQ Sauce ingredients in a blender or food processor. Process until smooth. Taste and adjust ingredients to preference (you may want more chipotles—add slowly; a little goes a long way; better to add less at first!). Pour the sauce over the shredded pork and gently toss to combine and warm the sauce.
Prep the tortillas (see note 1). Place about 3–4 tablespoons of the meat mixture in a tortilla. Top with 1–2 tablespoons of freshly shredded cheese and roll up tightly.
Place 4–5 of the taquitos in a large nonstick pan over medium heat. Using tongs, rotate the taquitos to each side for 10–15 seconds or until browned and crispy. Increase the heat if they aren’t browning and decrease if they are browning too quickly.
Alternatively, you can bake these in the oven (425°F for 10–13 minutes).
Serve taquitos hot, right off the pan or out of the oven! I think they’re delicious as is, but if desired, serve with some guacamole or thinly sliced avocado, fresh cilantro, and/or jalapeños. Coleslaw also makes a fun topping!

Video

Notes

Note 1: Here’s how I prepare the tortillas:

Spray both sides of the tortillas with cooking spray. I use an olive oil based spray (canola works as well).
Very lightly char just one side of the tortilla on an open flame on the stovetop. If you don’t have an open flame, warm for 10–15 seconds in a skillet.
Immediately remove the tortilla from heat and roll in a cylinder. Place under a towel and repeat until all the tortillas are rolled up.
Once all the tortillas have been charred on one side and rolled up, add pork and cheese on the side of the tortilla that has been charred.
Reroll the tortillas and add the taquito to the skillet. Brown on all sides.
If you don’t love corn tortillas, use flour! Even though flour tortillas roll up nicely, I still like to spray them with cooking spray and brown them in a skillet; this adds so much flavor and helps ensure all the cheese melts nicely.

Note 2: Serving suggestions: serve with fresh cilantro, jalapeños, guacamole or thinly sliced avocado. Coleslaw is also a fun complement to the BBQ sauce and pork.

Nutrition Note: Calories are for the pork and chipotle honey BBQ sauce; the toppings and tortillas will vary.

Storage: Store in airtight containers in the fridge for 3-4 days or the freezer for up to 3 months.

Nutrition